FILLED GERMAN COFFEE CAKE

1/4 cup warm water
2 tablespoons yeast, (2 pkgs)
2 cups milk
2 sticks margrine
4 eggs
3/4 cup white sugar
2 teaspoons salt
6-1/2 cups all purpose flour

Scald milk. Add margarine, sugar and salt to milk. Cool to lukewarm/warm. Soak yeast in warm water. Add eggs and yeast to milk mixture. Stir in flour 2 cups at a time. Dough will be sticky. Let rise in a warm place until double in bulk. Spray 4 round cake pans with baking/cooking spray. Stir and divide dough evenly in cake pans. Sprinkle topping* on the dough and let rise again. Bake in preheated oven at 350 for 20-25 minutes. Cool cakes. When completely cool, slice in half, cross ways, and spread the filling on the lower half. Replace the top. Each cake will serve 8 to 12. This can be frozen.

Topping:
1/2 cup packed brown sugar
1/2 cup flour
1/4 cup margarine
1/8 teaspoon salt

Cut margarine into flour and sugar until crumbly.

Filling:
2 egg whites
2 tablespoons vanilla
4 tablespoons milk
4 cups powdered sugar
1 cup shortening
2 cups marshmallow creme

Beat egg white until stiff. Add milk, vanilla, and 2 cups powdered sugar. Beat thoroughly. Add the rest of the sugar and Crisco and beat very thoroughly. Fold in marshmallow creme.

E-Mail Me At:
littlebitmmb@aol.com

Home